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August 13, 2011

My 100th post - Buttermilk Berry Muffins

Hurray !!! this is my 100th post. I never dreamt of posting so many recipes in less than 3 months time. And there is one more reason to celebrate - my blog has 10,000+ hits now. So, this is a double dose of happiness to me. I would like to thank all my readers, friends,blogger pals and family members who encourage me with their words and comments that keeps me going.

I started baking just a few months ago and my husband gifted me a muffin tray this week.He is the one who encouraged me to start this blog. He is the food critic, official tester and taster of all the dishes in this blog. This is the first set of muffins I baked in the new tray. My little daughter is very fond of berries, so I thought of starting with a berry muffin recipe. She loved the muffins so much that she asked for more after finishing 2 muffins within minutes.

So, here are the berry-licious muffins from me to you...and a big THANK YOU...

* - To make instant buttermilk for baking, add 1 tbsp of lemon juice or white vinegar to 1 cup of milk at room temperature. Keep aside for 5 to 10 mins and then it is ready to use.

The above measurement yields 12 regular size muffins.

Preparation:

1. Preheat oven to 190C / 375F. Line a 12 cup muffin tray with muffin cases and keep aside.
2. In the first bowl, add the sifted flour, sugar, baking powder, baking soda and salt. Combine well. Gently fold in the berries.
3. In the second bowl, lightly beat the egg and then add buttermilk, oil and vanilla extract. Mix well with a whisk.
4. Pour the contents of the second bowl to the first bowl and gently combine them with a spatula. Mix till the ingredients are just combined and taking care not to break the berries. Do not over mix.
5. Scoop the muffin mix to the muffin cups and bake for 20-25 mins or when a toothpick/skewer inserted in the middle of a muffin comes out clean. Remove from the oven and cool for 10-15 mins

Thanks Laxmi, the instant buttermilk tip is from Joy of Baking. This can be used for baking, but it may not be suitable for other cooking that requires buttermilk. I felt so after seeing the texture of instant buttermilk.